In addition, the Denver headquartered restaurant chain partnered with Seattle-based IEH Laboratories and Consulting Group, a preeminent food safety testing and consulting company in an effort to make the food served at Chipotle as safe as possible.

IEH, which is led by Dr. Mansour Samadpour, is working directly with Chipotle’s Supply Chain and Operations departments to implement a set of industry-leading practices, including changing some existing protocols.

Areas to be worked on include safety testing of ingredients, ingredient handling and preparation, employee training and more frequent audits.

Norovirus is a highly contagious virus that is spread by contaminated food, improper hygiene, and contact with contaminated surfaces. Norovirus can cause nausea, vomiting, and diarrhea. Incubation can occur between two and eight days. Nausea and vomiting typically last 24-48 hours, while diarrhea may last longer.

Been in Food all my life. Currently running a major food plant that just completed Annual SQF audit with a near perfect score. That night went to Chiplote with my 3 sons and couldn’t eat the food as there were so many Food Safety Violations that were visible from the other side of the counter. There is no Food Safety at Chipolte.

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